This garlic-parmesan chicken Alfredo is everything you need in a cozy, comforting meal. The creamy sauce, perfectly seasoned chicken, tender broccoli, and hearty pasta come together to make an unforgettable dish. Whether you’re cooking for yourself or serving a family, this bowl of goodness is sure to be a crowd-pleaser.
Ingredients
2 chicken breasts, boneless and skinless
1 tablespoon olive oil
Salt and pepper, to taste
1 cup broccoli florets, steamed
8 oz fettuccine pasta
2 tablespoons unsalted butter
4 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon chopped parsley (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Season the chicken breasts with salt and pepper. Heat the olive oil in a large skillet over medium heat. Cook the chicken for about 6-7 minutes per side or until fully cooked. Remove the chicken from the skillet and set it aside.
While the chicken is cooking, bring a large pot of water to a boil and cook the fettuccine pasta according to the package instructions. Drain the pasta and set it aside.
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
Pour in the heavy cream and stir in the Parmesan cheese, garlic powder, and onion powder. Bring the mixture to a gentle simmer, stirring frequently, until the sauce thickens slightly (about 3-4 minutes).
Slice the cooked chicken into strips and add it, along with the steamed broccoli, to the skillet. Stir everything to combine, ensuring that the chicken and broccoli are well coated in the creamy sauce.
Add the cooked pasta to the skillet and toss it to coat in the Alfredo sauce.
Serve the chicken Alfredo and broccoli mixture in bowls, garnished with chopped parsley if desired.
Servings and Timing
Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Variations
If I’m in the mood to mix things up, I love switching out the broccoli for other vegetables like spinach, mushrooms, or bell peppers. You could also use a different pasta, like penne or rigatoni, depending on what I have on hand. For added flavor, I sometimes throw in a pinch of red pepper flakes or a bit of lemon zest for an extra zing. To make it even richer, I could add more Parmesan or toss in some cream cheese for a thicker sauce.
Storage/Reheating
This garlic-parmesan chicken Alfredo & broccoli bowl stores well in the fridge for up to 3 days. I usually store it in an airtight container to keep it fresh. When I’m ready to reheat it, I warm it up gently on the stovetop over low heat, adding a splash of cream or milk if the sauce has thickened too much. If I’m in a hurry, I’ll reheat it in the microwave, but I always stir it halfway through to ensure even heating.
FAQs
How can I make this recipe spicier?
If I like a bit of heat, I can easily add red pepper flakes, cayenne pepper, or even diced jalapeños to the sauce. I adjust the amount based on how spicy I want it.
Can I use a different type of pasta?
Absolutely! If fettuccine isn’t my favorite, I can swap it for penne, rigatoni, or even spaghetti. I recommend adjusting the cooking time for whatever pasta I choose.
Can I make this dish ahead of time?
This recipe is best served fresh, but I can make it a few hours ahead and store it in the fridge until I’m ready to eat. Just remember to reheat gently to avoid the sauce separating.
Can I use frozen broccoli instead of fresh?
Yes, I can use frozen broccoli if that’s what I have available. Just make sure to steam it until it’s tender, and then add it to the dish just as I would with fresh broccoli.
Can I make this dish vegetarian?
If I’m looking for a vegetarian option, I can skip the chicken and add extra vegetables like mushrooms, spinach, or zucchini. I can also swap out the chicken broth for vegetable broth to keep it vegetarian-friendly.
Conclusion
This garlic-parmesan chicken Alfredo & broccoli bowl is my go-to recipe for a creamy, flavorful meal that satisfies all my comfort food cravings. The blend of tender chicken, savory broccoli, and rich Alfredo sauce makes it perfect for any night of the week. Whether I’m feeding the family or just cooking for myself, this dish is always a hit. Plus, it’s quick, easy, and completely customizable—making it a staple in my dinner rotation!
Recipe:
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Insanely Epic Garlic-Parmesan Chicken Alfredo & Broccoli Bowl
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Low Calorie
Description
A cozy, comforting bowl of garlic-parmesan chicken Alfredo with tender broccoli and creamy Alfredo sauce, served over fettuccine pasta.
Ingredients
2 chicken breasts, boneless and skinless
1 tablespoon olive oil
Salt and pepper, to taste
1 cup broccoli florets, steamed
8 oz fettuccine pasta
2 tablespoons unsalted butter
4 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon chopped parsley (optional)
Instructions
- Season the chicken breasts with salt and pepper. Heat the olive oil in a large skillet over medium heat. Cook the chicken for about 6-7 minutes per side or until fully cooked. Remove the chicken from the skillet and set it aside.
- While the chicken is cooking, bring a large pot of water to a boil and cook the fettuccine pasta according to the package instructions. Drain the pasta and set it aside.
- In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
- Pour in the heavy cream and stir in the Parmesan cheese, garlic powder, and onion powder. Bring the mixture to a gentle simmer, stirring frequently, until the sauce thickens slightly (about 3-4 minutes).
- Slice the cooked chicken into strips and add it, along with the steamed broccoli, to the skillet. Stir everything to combine, ensuring that the chicken and broccoli are well coated in the creamy sauce.
- Add the cooked pasta to the skillet and toss it to coat in the Alfredo sauce.
- Serve the chicken Alfredo and broccoli mixture in bowls, garnished with chopped parsley if desired.
Notes
For added flavor, add a pinch of red pepper flakes or lemon zest to the sauce.
This recipe can be made ahead and stored in the fridge for up to 3 days.
If reheating, add a splash of cream or milk to thin out the sauce if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 100mg
